Sweet potato and chickpea soup with coconut cream
- 1 medium onion
- 700 g sweet potato chopped
- 3 cups chickpeas cooked
- thumb-sized ginger minced
- 3-4 cloves garlic minced
- 4-5 cups water
- 1 can coconut milk
- 1/2 teaspoon turmeric
- 1 tablespoon olive oil
- garlic powder to taste
- salt to taste
In a large pot place 1 tablespoon of olive oil and chopped onion, and cook over low-medium heat for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple of minutes on low.
Now add the sweet potatoes, chickpeas, 4 cups of water and bring the mixture to a boil.
Reduce the heat to low and simmer for 15-20 minutes, or until sweet potatoes are tender. While cooking, add turmeric, garlic powder, and salt. Taste and adjust seasonings as needed. After 10 minutes add 1 can of coconut milk and stir well.
When tho soup is done you can use the immersion blender to puree the soup completely or you can transfer this mixture into a blender and blend until smooth.
If the soup is too thick you can add 1 more cup of water, transfer the blended soup back to your pot and reheat for a couple of minutes before serving.
Serve your soup in a bowl and garnish it with roasted chickpeas, vegan yogurt, parsley, black cumin seeds…